1 REPORT OF THE TWENTY FORTH SESSION OF THE CODEX COMMITTEE ON FATS AND OILS (PDF). 2  Rajakumar, K. Vitamin D, Cod-Liver Oil, Sunlight, and Rickets: A Historical Perspective.  3 Extra-Virgin Cod Liver Oil History.  4 World Class Processing.  5 The Fish Liver Oil Industry (PDF). 6  Daniel, Kaayla T. Hook, Line and Stinker!
Fermentation temperatures vary for each beverage that is brewed. Champagne yeast finds itâs optimum temperature at 60 degrees â 75 degrees Fahrenheit or 15 degrees â 24 degrees Celsius, with some exceptions.
Most ale yeasts are going to do best somewhere between 60 and 70 degrees. Any higher than 70 on most strains is going to produce fusel alcohols, esters, and possibly diacetyl (if you pitch before bringing down to the right temp). If you go too high, you might kill the yeast all together and get no fermentation.